Hot pepper sauce; make it as hot as you can stand.
Use as hot or mild peppers as you want. For more spiciness, add powdered cayenne pepper. I've seen liquid smoke come in hickory or mesquite; I like mesquite better.
Put everything in a pot or sauce pan and bring to a boil. Once it's boiling, lower the heat and simmer for 20 minutes. Stir occasionally.
Transfer to a blender or food processor and liquefy. Put your hot sauce in jars and enjoy!
You can store it in the refrigerator for up to 6 months... if you don't eat it all first.
You can smell the heat and vinegar when it's simmering. Open the window and turn on the exhaust fan!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.9mg | 1 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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